Coffee and caramel no churn ice cream swirled together then mixed with toffee pieces into a delicious frozen treat.
No churn ice cream is so easy to make. It's basically a combination of fresh whipped cream and sweetened condensed milk with any combination of flavors and add ins that you can come up with. It takes just 5 minutes to make so you can enjoy it any time!
To make this No Churn Coffee Caramel Crunch Ice Cream I whipped up a batch of no churn ice cream without any flavor. Then I divided the ice cream into two different batches.
To the first bowl I added caramel sauce and sea salt and gently folded it together. I added in toffee pieces and mixed them in as well. Then in the other bowl I added coffee emulsion. While it's better to use coffee flavoring or coffee emulsion you can use espresso or instant coffee in this recipe.
I put the coffee ice cream in a loaf pan first and then put spoonfuls of the caramel ice cream on top. Then using a butter knife I swirled the two together. Finally I sprinkled toffee pieces on top and put it in the freezer for 6 hours.
I was pretty excited to try this ice cream because it has all of my favorite flavors. Scooping it out I noticed how pretty it looked because the two types of ice cream made a nice looking swirl.
The first bite was divine. Sweet caramel ice mixed with slightly bitter coffee ice cream swirled with crunchy toffee pieces was perfection. My husband added a little bit of caramel sauce on top but I thought it was great the way it was. This is going to be a summer staple at our house for sure!
Pro Tips and Substitutions:
- If you don't have coffee emulsion you can add 2 tablespoons of instant coffee to 2 tablespoons of warm water and mix until dissolved.
- Instead of toffee pieces you could add in chocolate chips, caramel chips, or even nuts to this ice cream to give it the crunch.
- Freeze the ice cream for at least 6 hours to get the best texture. While it will be solid enough after 3 to 4 hours, it won't be solid enough to have a good texture.
- 2 c. heavy cream
- 1 can (14 oz) sweetened condensed milk
- 2 teaspoons of coffee emulsion or flavoring
- 3 Tablespoons caramel sauce
- 1 teaspoon sea salt
- 3 Tablespoons toffee pieces
- Pour the heavy whipping cream into a large bowl. Beat with a mixer on medium high speed until stiff peaks form.
- Add the sweetened condensed milk and whisk until combined.
- Divide the ice cream mixture into two bowls.
- In the first bowl add the coffee emulsion. Gently stir until well combined.
- In the ssecond bowl add the caramel sauce, sea salt, and toffee pieces and gently mix until combined.
- Pour the coffee ice cream into the bottom of a loaf pan. Add spoonfuls of the caramel ice cream on top of the coffee ice cream.
- Using a butter knife swirl the two ice creams together.
- Sprinkle the top with additional toffee pieces if desired.
- Cover with plastic wrap and freeze at least 6 hours.
A Hezzi-D Original recipe
Amount Per Serving: Calories: 266Total Fat: 24gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 75mgSodium: 320mgCarbohydrates: 12gFiber: 0gSugar: 12gProtein: 2g
- July is #NationalIceCreamMonth, and we’re having an ice cream social! Grab a spoon and dig into all the awesome recipes we're sharing today!
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